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We love to grow, cook and eat plant foods that will nourish both body and soul. Come inside our kitchen and pick up some vegan recipes, nutrition facts, health tips and information on how to live a more cruelty-free lifestyle, spiced with a sprinkling of Vedic wisdom from ancient India.

Kabocha Puree- vegan

Kabocha has a velvety texture when pureed.

We are in the process of picking our crop of pumpkins- we have so many this year my husband worked out that we need to eat 3 small or one large one every week until March to use them all! (So if you have any pumpkin recipe ideas, please let us know...) We served this puree with steamed runner beans, rice and peas and baked beancurd sticks with peppers and sweetcorn for a rather eclectic Sunday dinner!

Comments

Amazing texture. This looks as good as halwa (spicy one, so even better!) :) One of my favorites with pumpkin is a simple dal+pumpkin recipe that they serve in the prasad lunch in some Orissa temple - which my husband has 'reverse-engineered' :) Basically, just soft cook some chana dal with roughly chopped, large pumpkin pieces, add a tadka of jeera, fresh ginger. (Some spinach to be cooked in as well- though I rather think you will give that a miss!) ;)

Thanks for your comment and recipe idea :) The temple chana dal sounds really good- will definitely try it, so thanks again for that- and you're right: I'd probably give the spinach a miss, or maybe make sure it was blended in a lot, to hide it!! Actually, you just gave me another idea when you said halwa- maybe a sweet/ dessert??